Curd rice with mangoes

Name: Curd rice with mangoes
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup basmati rice; 1/4 cup sabudhan (javvarisi in Tamil); 4 cup mango,Homemade fresh curd; 1/2 cup mango, diced; as per taste Salt; 1 tbsp sesame seed oil; 1 tbsp ginger, finely chopped; 1 tsp cumin seeds; 1 tsp mustard seeds; 1/2 tsp asafetida; 1/4 tsp methi powder; 1 green chili, finely chopped; 20 curry leaves

Lakshmi Sridharan Ph D @cook_19872338

USA

#SD4
Made the curd rice on Tamil New year’s day. We usually make a special curd rice with chopped mangoes, green chilies, with mustard, cumin, asafetida thadkaa. ண்டிகை Mom used to call it thathiyothanam. Grind mein used to call bakkaala bath (kannada). By whatever name you call it is tasty and good especially on a summer afternoon

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

4 servings

1 cupbasmati rice
1/4 cupsabudhan (javvarisi in Tamil)
4 cupmango,Homemade fresh curd
1/2 cup mango, diced
as per taste Salt
Tadkaa, temper:
1 tbspsesame seed oil
1 tbspginger, finely chopped
1 tspcumin seeds
1 tspmustard seeds
1/2 tspasafetida
1/4 tspmethi powder
1green chili, finely chopped
20curry leaves

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Steps

30 mins

1

Make a checklist. Keep the ingredients within reach
2

Keep the ingredients within reach
3

Cook rice and sabudhan with 4c of water in a pressure cooker; let it be mushy. Take out of the cooker and let it cool.
Add mango pieces, ginger, curd and salt. Mix together
4

Thadukka Tempering
This is what gives the unique taste, flavor and aroma to thathiyodhanam. Over medium heat in a saucepan heat the oil. Pop mustard seeds. Then stir in cumin seeds, tender curry leaves, and green chilies. I grow curry tree; tender curry leaves are easily available for me. It is absolutely essential that you use tender curry leaves. Stir in asafetida, a minute. Turn of the stove. Cool the curd rice. Chill it if possible.
Serve with pickle.- match made in heaven

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Cooksnaps

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Lakshmi Sridharan Ph D @cook_19872338

on May 29, 2022 00:48

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography